celery or cream oyster sauce, and serve with them peas and boiled rice.


Curry of Mutton

Put two tablespoonfuls of butter and one sliced onion into a pan; cook
slowly until the onion is perfectly tender; add one clove of garlic
mashed, a teaspoonful of curry powder and a teaspoonful of turmeric; mix
thoroughly, add a half pint of stock, or, better, cocoanut milk; stir
until boiling, add one quart of cold cooked mutton chopped fine; heat
thoroughly, add a tablespoonful of lemon juice, and pour at once into a
platter that has been garnished with boiled rice.


Mutton with Anchovy

Chop sufficient cold boiled mutton to make one pint; mash fine three
anchovies. Put two tablespoonfuls of butter into a saucepan, add one
sliced onion, cook until the onion is soft and yellow, add a clove of
garlic mashed, add to this the anchovies and a half pint of stock; simmer
gently for fifteen minutes, and press through a sieve. Add a tablespoonful
of capers, two or three leaves of mint that have been bruised, and the
mutton chopped fine. Heat over boiling water for fifteen minutes, and
serve on squares of toasted bread. This may be served plain or the top of
each piece may be capped with a carefully poached egg.


Pilau

Cut into bits any pieces of cold cooked mutton; put them into a saucepan,